The Mister decided we needed to make bagels this weekend. We prepared the dough on Friday night, and Saturday morning, we boiled and baked them up. The recipe makes 10 bagels. This is how many were left by Sunday evening.

THEY WERE GOOD. Ugly, but good. The recipe we use is by Lauren Groveman. It’s included in the book Baking with Julia, but you can find it on Lauren’s website as well. Homemade bagels are fiddly, but totally worth the several steps and 2-3 hours it takes to make them. Highly recommended if you have the time and inclination.

The food. It looks so yummy. I’ve never been very sure about all of these young whipersnappers and this whole vegan thing, but if it gets people to make delicious things, well, I guess it’s alright. May have to branch out a bit and try yer recipe. Bagels look delicious too. K has been cutting down the bagel making time by using the bread machine to do the mixing and kneading. Goes pretty fast then, she pulls the dough out for a quick boil, roll in something tasty, and bake.

Mmmmmm, kale chips! You just tear the kale apart into bite-sized-ish pieces (remove the big center ribs), toss them with olive oil and whatever seasonings you like–curry is AMAZING–and roast them in a fairly slow oven (say, 300-325 degrees F) until they’re crispy. I can put massive amounts of kale chips away in a very short amount of time! I find that red kale works the best … it’s a bit tougher than, say, dinosaur kale.